Italian Chocolate Ricotta Cake

Hello MedhaCooks readers!

It has been a long time since I have posted a new recipe since this past month I had 6 exams to take and I finished school. Now that I am finally finished with school I can spend more time creating new recipes and working with Sarah Barry to create beautiful photographs of my dishes!

Sarah Barry took the pictures for this  Italian Chocolate Ricotta Cake and she will be the official photographer for my Book of Avocados cookbook that will be coming out next month! If you want to see more of her work, check out her website and Instagram.

Now onto this delicious cake! This isn’t your typical overtly sweet American cake, hence the “Italian”. This cake reminds me of a bitter espresso cake I had in a farmers market in Florence. Don’t worry, this cake isn’t bitter but if you like sweeter desserts I would eat the cake with a scoop of vanilla ice cream.

Italian Chocolate Ricotta Cake
Italian Chocolate Ricotta Cake

Italian Chocolate Ricotta Cake 

(Gluten Free & Dairy Free if you use non dairy milk)

40g dark chocolate chips
3 eggs
200g crumbled ricotta
75g light brown sugar
1 tbsp vanilla extract
1/2 cup milk
30g corn starch
175g cacao powder
1. Preheat the oven to 350F and line a 9 inch cake pan with parchment paper.
2. In a microwaveable bowl, melt the dark chocolate chips for 1 minute. Set aside.
3. Separate the egg whites and the egg yolks. In a small bowl, beat the egg whites until they form soft peaks, it will resemble meringue. Set aside.
4. In a medium sized bowl, beat  the ricotta until it becomes less crumbly and more creamy (hopefully this makes sense). The ricotta won’t turn into a paste but it the crumbled ricotta should stick together. (If this step does not make sense,  just leave me a comment and I’ll help you 🙂 )
5. In the bowl with the ricotta, beat the melted chocolate, egg yolks, sugar, vanilla extract and milk together until a thick paste forms. Next fold in the egg whites, corn starch and cacao powder.
6. Pour the batter into the lined pan and bake for 35 – 40 minutes. Turn off the oven after the 35 – 40 minutes and leave the cake to cool inside the oven. Serve the cake warm with ice cream and melted chocolate. Enjoy!

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